To a high-speed blender, add banana, hemp seeds, oats, peanut butter (or other nut or seed butter), chia seeds, cacao powder, and almond milk (starting with lesser end of range) and blend on high until creamy and smooth, scraping down sides as needed.
Taste and adjust flavor as needed, adding more cacao powder for chocolate flavor, nut butter for creaminess or saltiness, almond milk to thin, or dates or maple syrup to sweeten (optional).
Enjoy immediately, or store covered in the refrigerator up to 1 day (though best when fresh). See notes for freezing options*.
*Hemp seeds can be hard for some people to digest. If you have trouble tolerating them, substitute an additional 1 Tbsp (12 g) chia seeds and 1 Tbsp (7 g) flaxseed meal (amounts as recipe is written // adjust if altering batch size). *If you can’t tolerate oats, we recommend leaving them out and subbing in another Tbsp each of hemp seeds and chia seeds (amount as recipe is written // adjust if altering batch size). *If desired, you can freeze leftovers into popsicle or ice cube molds, which should keep for up to 1 month in the freezer. *Nutrition information is a rough estimate for 1 shake calculated with peanut butter, greater end of range for cacao powder, lesser end of range for almond milk, and no additional sweeteners or optional ingredients.